Flyover on the Plate

Ingredients

• 500 g green asparagus
• 2 tablespoons olive oil
• 1 red chili pepper
• 1 small white cabbage (approx. 600 g)
• 2 carrots
• 1 red onion
• 100 g mayonnaise
• 2 tablespoons white wine vinegar
• 1 tablespoon wholegrain mustard
• 1 lime
• salt and pepper to taste
• handful of coriander

Method

1. Trim the tough ends off the asparagus. Brush with olive oil and sprinkle with salt and pepper.
2. Grill the asparagus in a grill pan until nicely marked, about 5 minutes, turning regularly.
3. Slice the red chili into thin rings. Set aside.
4. Finely slice the cabbage, grate the carrots, and cut the red onion into half rings.
5. Mix cabbage, carrot, and onion in a large bowl.
6. Mix mayonnaise, white wine vinegar, wholegrain mustard, juice of the lime, salt, and pepper into a dressing.
7. Toss the dressing through the vegetables. Add half the coriander.
8. Shape a round mound of coleslaw in the center of each plate (the stadium).
9. Lay two asparagus spears diagonally and closely above the coleslaw on each plate, like airplanes over the stadium.
10. Scatter the red chili rings like fireworks around the coleslaw.
11. Garnish with extra coriander.

Serving notes

• Serve the salad cold or lukewarm so the asparagus stays firm.
• Use a round serving ring for a neat stadium shape.
• Add extra lime wedges for extra tang at the table.